Veal Marengo Recipe

Veal Marengo Recipes

Ingredients :

1/3 cup olive oil

3lb stewing veal (shoulder or shank), cubed

1/2 cup chopped onion

19-oz can tomatoes

2 tsp salt

1/2 tsp sugar

1/4 tsp pepper

1/2 tsp dried leaf basil

1/2 tsp paprika

2 tbsp flour

3 cups chicken stock or 3 chicken bouillon cubes dissolved in 3 cups boiling water

1 cup dry white table wine

16 small onions or 8 medium onions cut in half

8 medium carrots

1/2lb whole fresh mushrooms

12 oz frozen peas

Method :

Heat oil in large heavy saucepan or Dutch oven. Add veal and cook over high heat until lightly browned. Add chopped onion, tomatoes, salt, sugar, pepper, basil and paprika. Add flour to 1/2 cup cold chicken stock and blend until smooth. Add remaining chicken stock and wine to veal mixture. Bring to a boil. Sift in flour and chicken stock mixture gradually. Turn down heat, cover and simmer 45 minutes or until meat is beginning to get tender. Add onions and simmer 15 minutes. Cut carrots into 1-inch (2.5cm) pieces diagonally. Add to stew and continue simmering 15 minutes more. Add mushrooms and simmer 10 minutes or until meat is fork-tender. Add peas and simmer 5 minutes. Serve immediately.

Serves 6-8

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